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Journal of Food Quality
Volume 2017, Article ID 9170768, 8 pages
Research Article

Drip Loss Assessment by Different Analytical Methods and Their Relationships with Pork Quality Classification

1Instituto de Ciências Exatas e Tecnológicas, Universidade Federal de Viçosa (UFV), Campus UFV Florestal, 35690-000 Florestal, MG, Brazil
2Departamento de Ciência dos Alimentos, Universidade Federal de Lavras (UFLA), P.O. Box 3037, 37200-000 Lavras, MG, Brazil
3Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFV), 36570-000 Viçosa, MG, Brazil

Correspondence should be addressed to Eduardo Mendes Ramos; rb.alfu.acd@somarme

Received 21 July 2016; Revised 23 December 2016; Accepted 5 February 2017; Published 12 March 2017

Academic Editor: Susana Fiszman

Copyright © 2017 Robledo de Almeida Torres Filho et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Citations to this Article [8 citations]

The following is the list of published articles that have cited the current article.

  • Seon-Tea Joo, “Determination of water-holding capacity of porcine musculature based on released water method using optimal load,” Korean Journal for Food Science of Animal Resources, vol. 38, no. 4, pp. 823–828, 2018. View at Publisher · View at Google Scholar
  • Robledo de Almeida Torres Filho, Paulo Rogério Fontes, Eduardo Mendes Ramos, Vanelle Maria da Silva, Lorena Mendes Rodrigues, and Alcinéia de Lemos Souza Ramos, “Classification of pork quality by hierarchical cluster analysis,” British Food Journal, vol. 120, no. 7, pp. 1446–1456, 2018. View at Publisher · View at Google Scholar
  • Johanna Popp, Ahmad Reza Sharifi, Sabine Janisch, and Carsten Krischek, “Two Frequently Used pH Determination Methods Showed Clearly Different pH Slopes During Early Post Mortem Ageing of Pork,” Food Analytical Methods, vol. 11, no. 6, pp. 1773–1779, 2018. View at Publisher · View at Google Scholar
  • James D. Morton, Susan L. Mason, Alaa El-Din A. Bekhit, and Bhat, “Pulsed electric field operates enzymatically by causing early activation of calpains in beef during ageing,” Meat Science, vol. 153, pp. 144–151, 2019. View at Publisher · View at Google Scholar
  • Ibrahim, Kishawy, Khater, Arisha, Mohammed, Abdelaziz, El-Rahman, and Elabbasy, “Effect of Dietary Modulation of Selenium Form and Level on Performance, Tissue Retention, Quality of Frozen Stored Meat and Gene Expression of Antioxidant Status in Ross Broiler Chickens,” Animals, vol. 9, no. 6, pp. 342, 2019. View at Publisher · View at Google Scholar
  • Marielle Maria de Oliveira Paula, Gabriela de Barros Silva Haddad, Lorena Mendes Rodrigues, Augusto Aloísio Benevenuto Júnior, Alcinéia de Lemos Souza Ramos, and Eduardo Mendes Ramos, “Effects of PSE meat and salt concentration on the technological and sensory characteristics of restructured cooked hams,” Meat Science, vol. 152, pp. 96–103, 2019. View at Publisher · View at Google Scholar
  • Bridgette G. Logan, Russell D. Bush, Tamara E. Biffin, David L. Hopkins, and Melanie A. Smith, “Measurement of drip loss in alpaca (Vicugna pacos) meat using different techniques and sample weights,” Meat Science, vol. 151, pp. 1–3, 2019. View at Publisher · View at Google Scholar
  • Tawanda Tayengwa, Obert C. Chikwanha, Michael E.R. Dugan, Timothy Mutsvangwa, and Cletos Mapiye, “Influence of feeding fruit by-products as alternative dietary fibre sources to wheat bran on beef production and quality of Angus steers,” Meat Science, pp. 107969, 2019. View at Publisher · View at Google Scholar